Meaning of kotleta | Babel Free

Definitions

A meat patty or meatball made of ground pork and/or beef flattened into an oval shape, then seasoned and fried or baked.

countable, uncountable

Examples

“Take up the kotleti and place them on a hot platter. Strain the sauce, which may be poured over the kotleti or served separately.”

“Beware of the juiciness of kotlety, for many a frock has been ruined by those who cut into their kotlety too vigorously and allowed the hot butter to splatter all over them!”

“The following recipe gives very tender kotlety that may be served when entertaining guests.”

“If they occasionally ache for plates of pirozhki and kotleta or tune out the omnipresent rock for the folk music of Vladimir Vysotsky, Gennady and Anna Shmukler are continually struck by just how American they feel. Jewish emigres from the Soviet Union, the couple once viewed American society only dimly, through a haze of cultural differences.”

“Mr. [Andrey] Sidorishin, who lives with his mother in Chamblee, gets a home-cooked meal every night, often pelmeni, a meat-filled dumpling, or a borscht brimming with vegetables and dill, the popular spice of choice. Also, he brown-bags at work, usually taking Mom’s kotletas — ground veal or chicken patties.”

“Melt butter while shaping kotlety patties from the meat mixture.”

“Church President Lore Stefy said the sisterhood of the church as well as all of the parishioners have prepared many traditional ethnic foods and desserts, including kotleta, pyrachki and pierogies.”

“Walk into Alla’s house on a Sunday when the family gathers each week, and you’ll likely smell golubtsi, small cabbage rolls with millet and pork; pelmeni, Siberian dumplings stuffed with various meats; or kotleta, breaded chicken better known as chicken Kiev.”

“In Soviet times when meat of good quality was extremely rare, minced kotletas were an everyday staple: soft, juicy, and golden-brown when made at home; and soggy lumpy, and greenish-grey when served in cafeterias (usually all the leftover bread went into the minced meat, most of the meat from which actually went to the canteen workers’ friends and relatives).”

“Join Russian-born Nina Scroggins and explore delicious dishes including borscht, varenkies and kotletas.”

“In a small bowl, add all-purpose flour (bread crumbs) and evenly coat all kotleti with it.”

“Perhaps what struck Mikoyan most was the American guy at a stainless-steel griddle who swiftly cooked a curious-looking kotleta, which he inserted into a split white bun, then flourished with pickles and dabs of red sauce. […] Our mythic all-Soviet store-bought kotleta—the lump-in-the-throat nostalgic treat from five generations of childhoods. That’s what it was? […] Kotleti for lunch, kotleti for dinner, kotleti of beef, of pork, of fish, of chicken—even kotleti of minced carrots or beets. The entire USSR pretty much lived on these cheap, delicious fried patties, and when comrades didn’t make them from scratch, they bought them at stores.”

“Meatballs, rissoles, patties, croquettes: Soviet cuisine had a plethora of names for dishes made from minced meat. Kotletas and bitochki used the same basic ingredients and differed only in shape (kotletas were oval and flat, bitochki rounder and plumper).”

“He mixed the meat from Emile with chopped onion, formed the kotlety, and covered them with a towel.”

“I just happen to know an excellent cafeteria on Elmhurst Street that specializes in delicious kotlety. They serve them with mashed potatoes smothered in brown gravy.”

“The Soviet Union impacted food production and consumption in a variety of ways—from establishing state-run cafeterias (the meat kotleti!) to forcing city-dwellers into apartments with communal kitchens (the smells!) to communal agriculture.”

“Chill the kotleti for 30 mins to firm up.”

“She turned out to be a gregarious former math teacher from Ukraine, whose town had stopped paying salaries to schoolteachers years earlier, and she cooked a terrific batch of kotlety and mashed potatoes and borscht that would last until she came again three days later. Her kotlety were good, and her borscht was even better.”

CEFR level